Peanut Butter and Jelly Cookies

Kathleen Riemer



pinch tips: How to Melt and Soften Butter



1 cup sugar
1/2 cup (1 stick) butter, softened
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup strawberry preserves
1/4 cup chopped peanuts (optional)

Directions Step-By-Step

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. In a large bowl, cream sugar, butter, and peanut butter with an electric mixer on low speed. Beat in eggs and vanilla. Add flour, baking soda, and salt; mix well. Shape dough into 1-inch balls and place on prepared baking sheets. Press thumb into center of each cookie to make an indentation. Fill each indentation with a teaspoon of strawberry preserves. Sprinkle with peanuts, if desired. Bake 12 to 15 minutes, or until light golden. Cool 10 minutes then remove to cooling rack to cool completely. Makes 3 dozen cookies.

About this Recipe

Course/Dish: Cookies